BANANA MUFFINS WITH STREUSEL TOPPING

Do you love banana bread? I bet you do, that's why you're here. If you ask me, it's a big YES because I'm a big fan here!  I have made different recipes using overripe bananas before. Yes, I hate wasting food and loves to experiment when making banana bread. I have so much love for the banana bread that I actually wait until my bananas fully ripen.  As in overripe with lots of spots because that's the best one to use. It's softer, more flavor and sweeter!

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I will give you the list below what other banana recipes you can make but let's talk about this Banana Muffin first. I adopted this recipe from one of my recipes but made a little modification by adding extra mashed banana and it still went great! It became more sumptuous when I added some streusel and nuts! Amazing how the top has some crunch to it and the bread is so soft and moist! Delicious!
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Yes! No more boring Banana Muffins​! Not only it's good but it's super easy as well. I just combined the dry ingredients then added all the liquid ingredients, mixed in the mashed bananas then transferred them into the liners. By the way, I tested this recipe by using jumbo muffins and made another batch to make the standard size (3 oz). Just a slight difference on the baking time because jumbo is of course larger and requires extra time in the oven. For the streusel, I just combined all ingredients then mixed in the nuts. Voila! You can top it to your muffins. 

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This is the jumbo size using a 6 cavity jumbo muffin pan. The recipe is perfect for this and yields 6 muffins.

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Then, this is the one I made using standard muffin size. You may have noticed the muffin liners. It's actually my first time using it. I love that is so thick and they are so pretty! They are from Sweet Tooth Fairy.  
So, if you ask me which size I highly recommend? It's the jumbo size. I find it more soft and moist and huge that the topping is not too much for its size. I will give you more details if you read my Recipe TIPS and NOTES below. ​

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​As promised, this is a list of the other Banana Recipes you can make. I know for sure you'll love them as well.

• Cream Cheese Filled Banana Bread
• Blueberry Banana Bread
• Chocolate Banana Muffins
• Banana Chocolate Cookies
• Mini Banana Loaves
• Chocolate Banana Loaf​
• Chocolate Marbled Banana Bread ​

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Check them all the give it a a try and let me know what you think by leaving a comment below. Enjoy! 

BANANA MUFFINS WITH STREUSEL RECIPE

Ingredients:

• 1-1/2 cup all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup evaporated milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 whole egg, room temperature
• 1 cup mashed banana 

Streusel:

• 1/4 cup brown sugar
• 1 tbsp all-purpose flour
• 1/2 tsp cinnamon powder
• 1 tbsp cold butter
• 1/3 cup chopped walnuts or pecans

Procedure:

• Preheat oven to 350F/176C. Line a 6-cavity jumbo muffin pan or 12-cavity standard pan with muffin liners.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
• Add milk, butter, egg and vanilla. Stir to combine then add the mashed bananas. Stir again just to combine. Do not overmix. 
• Transfer and divide the mixture to the prepared pan. 
• In a small bowl combine brown sugar, all-purpose flour and cinnamon powder. Add butter then cut in with forks or pastry cutter. Add about 1/3 cup walnuts, pecans, cashew or peanuts if you like.
• Sprinkle the streusel on top of the batter. 
• Place in the middle rack of the oven and bake for 20-25 minutes (standard), 25-30 minutes (jumbo) or until the middle part is no longer gooey or toothpick inserted at the center comes out clean. 
• Remove from the oven and allow to cool down in a pan on a wire rack for about 5 minutes.
• Remove from pan and transfer to a cooling rack.
• Recipe yields 6 jumbo muffins or 12 standard-size muffins. 
• More tips and notes and printable recipe below.

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RECIPE TIPS AND NOTES:

• Make sure not to overmix the cake batter. Just a few strokes until everything is incorporated is what you need.
• Make sure to use cold butter not melted or softened. A well- made crumb should be firm yet tender. Using melted or softened at room temperature butter will cause the topping to spread out and flatten when it bakes.
• Do not overbake. You do not want a hard and dry banana muffin.
• If using standard size muffins, I recommend not to add all the toppings if you are trying to cut back on sugar. It's okay to add all of it when making the jumbo ones because the bottom size is huge anyway but for something small like the 3oz one, it may be too sweet for some depending on who eats it. 
• Make sure to check before the set time. Oven temperature varies so I suggest to check the muffins not the time.  
• Frequent opening of the oven while baking may affect the result because every time the oven door is opened, you lose heat. Just take peak on the oven window and you'll know. The best time to check is half-way through the baking and when the food starts to smell, you know that it's almost done and time for you to watch it.
• I hope these TIPS help. Enjoy!

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YOU MAY ALSO LIKE:

CHOCOLATE MARBLED BANANA BREAD

CREAM CHEESE-FILLED BANANA BREAD

​PRINTABLE RECIPE:

​Banana Muffins with Streusel Topping by PinoyCookingRecipes